Preheat your oven to 375°F (190°C).

In a mixing bowl, combine ricotta cheese, fresh basil, lemon zest, lemon juice, garlic powder, onion powder, salt, and pepper until creamy and smooth.

Blanch the asparagus in boiling water for 1–2 minutes then transfer to an ice-water bath. Pat dry.

Season salmon fillets with salt and pepper on both sides.

Spread an even layer of the ricotta filling on each salmon fillet and add blanched asparagus. Roll tightly and secure with toothpicks.

Sear the rolls in a heated skillet with olive oil for 2–3 minutes until golden brown on all sides.

Transfer to a baking dish and bake for 10–12 minutes until salmon is cooked through.

Prepare the lemon sauce by whisking heavy cream, chicken broth, butter, Dijon mustard, lemon juice, and salt in a saucepan over medium heat until it thickens.

Remove toothpicks from salmon rolls, plate, drizzle with lemon sauce, and garnish with parsley.